Things to pay attention to when working with vacuum freeze dryer

　　Operational points

　　Normally, the pretreatment of food, fruits and vegetables by a vacuum freeze dryer refers to all treatments before sublimation drying, so freezing before drying is also a pretreatment. The pretreatment of raw materials is actually the same as that of conventional drying and quick-frozen products of fruits and vegetables. They all require processing steps such as selection, cleaning, peeling, cutting, blanching, and cooling.

　   Key points for operating the vacuum freeze dryer:

　　1. Pre-frozen

　　This operation is actually to freeze the pretreated raw materials, which is an important process in freeze-drying work. Since the fruits and vegetables of the fruit and vegetable freeze-drying machine will undergo a series of complex physical, chemical and biochemical changes during the freezing process, the pre-freezing quality of the fruit and vegetable freeze-drying machine will directly affect the quality of freeze-dried fruits and vegetables. During the freezing process, an important factor to consider is the impact of freezing rate on the quality of frozen materials and drying time. There are the following differences between quick freezing and slow freezing: the ice crystals produced by quick freezing are relatively small, while the ice crystals produced by slow freezing are relatively large; large ice crystals are more conducive to sublimation, while small ice crystals are not conducive to sublimation; small ice crystals have less impact on cells, and the smaller the ice crystals, the better they can reflect the original structure and properties of the dried product. However, the fruit and vegetable freeze dryer has a higher freezing rate and higher energy consumption. Therefore, we should consider comprehensively and choose a good freezing rate, which can not only ensure the quality of freeze-dried food, but also reduce the energy consumption of freezing.

　　2. Sublimation

　　Sublimation drying is the core process of the food freeze-drying production process. The process conditions must be well controlled:

　　During the drying process of the fruit and vegetable freeze dryer, the wet weight load of the machine is relatively large, which means that the drying quality per unit area of ​​the drying plate will determine the drying time. The factors that affect the drying time are actually the thickness of the dried food, which is also a very important factor and cannot be ignored.

　　During the freeze-drying process of the fruit and vegetable freeze dryer, the drying work of the material is pushed from the outer layer to the inner layer. Therefore, when the drying material is relatively thick, the drying time required is relatively long. During the actual drying process, the material to be dried will be cut into a uniform thickness of 15 to 30mm. The amount of material loaded on the drying plate per unit area should be determined based on the heating method and various types of dry food. When large-scale industrial equipment is selected for drying, if the drying cycle is 6-8 hours, the loading capacity of the drying board should be within the range of 5-15kg/m.

　　Key points to note when working with vacuum freeze dryer

　　Our company is a professional provider of vacuum freeze dryers and solutions. It is an experimental freeze dryer enterprise integrating research, production and sales. It has a complete range of freeze dryer equipment, including vegetable and fruit freeze dryers*. Here is a must-know knowledge of vegetable and fruit freeze dryers.

　　Vacuum freeze dryers are mainly based on vacuum technology, freezing technology, drying technology, and aseptic technology. Through various combinations of freeze dryers and supporting equipment, they simplify the complex operations of small freeze dryers, prevent fruit and vegetable contamination, and accelerate the moisture sublimation of materials.

　　The fruit and vegetable machine has programmable heating and temperature control functions, and the freeze-drying curve can be viewed, making it convenient for users to observe the freeze-drying process of fruits and vegetables. Compared with pilot-scale freeze-drying machines with the same freeze-drying area, this product has the advantages of small size and low price; compared with traditional laboratory small-scale freeze-drying machines, it is easy to operate and can be freeze-dried on site, avoiding contamination and cumbersome manual operations in the material drying process.

　　Precautions during production

　　1. Ensure that the freeze dryer operates in a stable environment. Avoid hazardous or unbalanced environments.

　　2. Strictly follow the steps to operate the freeze dryer.

　　3. Avoid contact with corrosive substances, which may damage the mechanical properties of the freeze-drying mechanism and cause machine failure.

　　4. Pay attention to prevent frostbite on limbs. Corresponding protective measures must be taken during operation to achieve safe production.

　　Precautions during maintenance

　　1. Before maintenance or repair, first cut off the power supply to ensure safety.

　　2. Clean up the toxic and harmful substances stuck on in time to ensure health and safety.

　　3. Use qualified accessories for replacement operations. If inferior accessories are used, it will increase safety risks during use.

　　4. Ask professionals to operate to avoid technical problems that may damage the freeze-drying machine.

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